Chicken and Leek Pie with Cauliflower and Crust

Author: Stacy and Macy   Date Posted:20 April 2017 


Chicken and Leek Pie with Cauliflower and Crust

CHIEF TIPS


Cooking Tip: Start your day off with a large glass of filtered water with half a lemon and a pinch of Himalayan rock salt. This will alkalise your body and help to reduce inflammation.

Training Tip: Plateauing with your lifts? Try using different bars and objects to increase your strength and smash your plateau in the face. There are multiple bar designs to help and challenge your movement. This means the body has to adapt and work harder where it may not have been doing so beforehand. Take the safety squat bar for instance; it has two parallel bars coming off of the barbell that rest on your shoulders. This causes the bar weight to constantly pull you forward, meaning your squat has to adapt and use more force, and potentially previously less utilised muscles groups, which in turn will make you stronger. Strongman objects are also a great tool. Try squatting whilst holding a stone, sandbag, log or keg in front of you and you're bound to see results. Recommendations would be to change the bar or implement every 2-3 weeks. Checking back in with your regular movement every 3-4 weeks


RECIPE OF THE WEEK

Chicken and Leek Pie with Cauliflower and Crust

Sometimes we all need a little comfort food in our lives, this pie is one big hug with the bonus of being totally good for you.

Ingredients

  • 1 - large leek
  • 4 - celery stalks
  • 4 - deboned chicken thighs
  • 1 - cauliflower
  • 1 - clove of garlic
  • 1 - small bunch of parsley
  • 1 tbsp - arrow root/ tapioca flower
  • 300 mL - vegetable stock
  • 2 tbsp - olive oil
  • 2 tbsp - almond meal
  • - salt & pepper for seasoning

 

Instructions

1. Preheat oven to 190 degrees/gas mark 5/ 350F

2. Cut cauliflower into florets and steam until soft. Transfer to a food processor, add olive oil, a good pinch of salt and pepper and blitz until creamy.

3. Slice leek and celery and saute in a frying pan with a little oil for four minutes until soft. Remove and place side.

4. Chop chicken thighs into chunks and cook in frying pan until lightly browned.

5. Return the leek and celery to the pan and add the roughly chopped parsley. Add the stock and mix together.

6. In a small jug mix tapioca flour with a couple of tablespoons of the stock from the pan. Stir into a smooth paste. Add the paste to the mixture and stir over a low heat for two minutes.

7. Pour the mixture into a pie dish/ lasagne dish and top with the mashed cauliflower. Sprinkle over the almond meal to create a light crumb.

8. Bake for 30 minutes until golden

 

ABOUT THE AUTHORS
Matty and Stace from The Chief Life are driven to educate and assist you with your health, nutrition and fitness related goals. They are both CrossFit coaches, have heaps of skills with nutrition and Stacey is a Dietitian with almost 10 years of experience. If you want to know how to get the most out of yourself through quality nutrition, we can help! Head to thechieflife.com for more info, to get in touch or to order your personalised meal plan or training program. We create the plans so all you have to do is make it happen! “Stop thinking about it and go be about it”.

 


Leave a comment

Comments have to be approved before showing up